Coconut Cookies

Perfectly chewy coconut cookies make the perfect sweet treat when you want something light. With a tasty tropical twist, these delish bites are done in under 30 minutes!

These Coconut Cookies are soft, chewy and easy to whip up! For more tasty cookies try Peanut Butter Oatmeal Cookies, Monster Cookies, and Texas Sheet Cake Cookies.

Coconut cookies stacked on plate

Coconut-y Cookies

Our family loves cookies. They make great after-school snacks or easy family night treats. We love to sit at the table with a glass of milk with these warm chewy goodies and laugh and talk together.

Because they are done in under 30 minutes and only require a handful of ingredients, they are the perfect snacking treat when your sweet tooth is aching and you want something quickly!

These scrumptious coconut cookies are soft and chewy but filled with crunchy toasted coconut for lots of flavor and a nice play of textures.This is a delicious twist on the classic cookie (and very similar to our Oatmeal Coconut Cookies). Plus, they are so soft, chewy, tasty – it’s impossible to only eat one!

Coconut cookies batter in bowl

How to Make Coconut Cookies

PREP. Preheat the oven to 350 degrees.

MIX. In a small mixing bowl add the the flour, baking soda and salt. Mix and set aside.

CREAM. In a separate medium sized bowl add the butter, brown sugar, and white sugar. Cream them together until smooth.

COMBINE. Add the egg and vanilla. Beat until light and fluffy.

INCORPORATE. Add the flour, a little at a time, until incorporated. Mix in the coconut.

SPOON. Drop, 3 inches apart, onto ungreased cookie sheet.

BAKE & COOL. Bake until lightly toasted, about 8-12 minutes. Move to a wire rack and cool.

Coconut Notes:

  • I used unsweetened coconut because the cookies already have a lot of sweetness, but either type works. 
  • You can easily add or subtract the amount of coconut flakes to your preference without changing the other ingredients. Although, I would not add more than 2 cups of coconut. 
  • Using toasted coconut is a great way to add extra flavor. To toast the coconut simply spread shredded coconut in a thin layer on a baking sheet. Bake at 325°F for 5-7 minutes, stirring frequently until mostly golden brown. Remove from the oven and let cool. (If you don’t want to use all toasted coconut, you can mix the untoasted coconut into the dough then add some toasted coconut on top.)
How to make coconut cookie process pic

Variations and Storing

Variations:

  • Add a cup of chopped nuts for more flavor and texture. Almonds, pecans and macadamia nuts are great choices.
  • Add a coconut glaze on top. Make the glaze by mixing coconut milk and powdered sugar.
  • You can also use a chocolate drizzle or even dip half the cookie in chocolate and sprinkle more coconut flakes or sea salt on the chocolate. 
  • Add caramel chips to the dough

Freeze dough: Like other drop cookies you can freeze the dough to be baked later. Simply scoop the dough onto the baking sheet and place the sheet in the freezer. Once the dough is solid transfer them to a Ziploc. Freeze for 1-2 months. Bake according to the recipe adding a few extra minutes if baking from frozen state. 

Storage: Serve warm or at room temperature. Store cookies at room temperature in an airtight container for 3-5 days. Cookies can be frozen for up to 2-3 months separate layers with parchment or wax paper.

Coconut cookies recipe

For more coconut recipes, try:

Coconut Cookies Recipe

5 from 43 votes
Chewy Coconut Cookies with a tropical twist, make the perfect sweet treat when you want something light. They whip up in under 20 minutes!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 18
Calories 167 kcal
Author Lil’ Luna

Ingredients

Instructions
 

  • Preheat the oven to 350 degrees F/175 degrees C
  • In a small mixing bowl add the the flour, baking soda and salt. Mix and set aside.
  • In a separate medium sized bowl add the butter, brown sugar, and white sugar. Cream them together until smooth.
  • Add the egg and vanilla. Beat until light and fluffy.
  • Add the flour, a little at a time, until incorporated. Mix in the coconut.
  • Drop, 3 inches apart, onto ungreased cookie sheet.
  • Bake until lightly toasted, about 8-12 minutes. Move to a wire rack and cool.

Video

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5 from 4 votes

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. These cookies were something I found to use up a bag of unsweetened coconut. I rolled them into a ball and added a Hershey kiss on top. Wonderful blend of chocolate and coconut! Loved them!

  2. 5 stars
    WOW! What an easy cookie to make. These mixed up in no time, made the best tasting cookie. I wouldn`t change a thing about this recipe.. I used a small 200 g bag of coconut and it made 2 batches of these cookies. They do spread out quite a bit so I would follow the 3 inch apart suggestion. I was looking to use up some leftover coconut that I had and will definitely put this recipe into my christmas rotation!

  3. 5 stars
    I love this recipe! Sometimes I add chocolate chips and call it a Mounds Bar cookie and sometimes I add chocolate chips and chopped almonds and call it an Almond Joy cookie.

  4. 5 stars
    This is hands down the best coconut cookie recipe I’ve ever found. It’s definitely my go-to cookie recipe. My second batch I did tweak it a little as I always tweak something and I tried adding almond extract and it was just the perfect little touch! Seriously these are the best cookies and I love them. My boyfriend asks for them often and his coworkers also love them!

    1. Oh I love almond so I’m sure they tasted great with that. I’m so happy to hear you love the cookie recipe!! Thanks for sharing!

  5. 5 stars
    These are the best I’ve ever tasted – I was contemplating buying packaged coconut cookies at the store and thought I’d give these a try and am I glad I did these blow store bought right off the shelf. Thank you so much I love these the only thing I did different was use almond extract instead of vanilla extract as was suggested in the comments. Again thank you for this awesome recipe ❤️

    1. You’re welcome!! I’m so glad to hear you love the Coconut Cookies. I’m sure the almond extract was delicious in them… we love using almond extract in baked goods! Thanks for sharing!

  6. 5 stars
    Esay and quick. my husband loves coconut. Cookies. These are great.
    May add just a touch of cinnamon next time

    1. A medium-sized scoop. You can use a small scoop too, just will need to watch the baking time.

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